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Peanut Butter Cookies

January 15, 2010

Here’s a healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original. I rolled the dough in chopped peanuts before baking for an extra crunchy bite. These cookies are not only good for you, but they make a great post-workout snack. Cookies after working out? Yes, please! I made these for my running friends after a brutal hilly 13 miles in Palos Verdes a couple weeks ago. They demolished these cookies right after our run, I have a feeling they liked them 😉

Peanut Butter Cookies

About 4 dozen cookies

Ingredients

  • 2 cups packed light brown sugar
  • 1/2 cup natural peanut butter
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 teaspoons water
  • 2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chopped peanuts

Directions

  1. Preheat oven to 350°F. Coat baking sheets with cooking spray.
  2. Combine brown sugar, peanut butter, applesauce, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
  3. Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
  4. Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

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